Dr Vincent: Is gluten really the problem or is it other hidden ingredients

If you've ever complained that bread in Australia makes you bloated, sluggish or uncomfortable, but you can happily devour a baguette in Paris without a single symptom, you're not imagining it.
 

According to Australia's leading health and wellness expert, Dr Vincent, it's not always the gluten that's to blame, it's how the bread is processed and produced.
 

"What many people think is gluten intolerance may actually be a reaction to the additives, shortcuts and processing methods used in much of our supermarket bread," Dr Vincent said.
 

"In many cases, it's not the grain itself, it's the way we've industrialised it."
 

Dr Vincent is a revered clinical nutritionist, food scientist, antioxidant researcher and founder of Renovatio Bioscience, a well-known Australian company that makes skin care, supplements and pantry products from 100 percent Australian apples. The products contain activated phenolics, the world's most potent form of antioxidants capable of being rapidly absorbed by the body. He also translates cutting-edge research into actionable advice for individuals looking to achieve better health through nutrition.
 

The hidden cost of fast bread
 

"In the race to mass-produce loaves at the lowest cost, most commercial bakeries rely on high-speed mixing, extra gluten, preservatives and chemical enhancers so bread can go from flour to plastic- wrapped product in just hours," Dr Vincent said.
 

"This 'fast bread' skips the natural fermentation stage, the critical window when yeast breaks down complex proteins and carbohydrates, making bread easier to digest."
 

The result? Bread that is harder on the gut, more likely to cause bloating and stripped of the deep flavour and texture that comes from slow, traditional baking.
 

Why Europe's bread feels different
 

Dr Vincent explained that in countries like France and Italy, where artisanal baking traditions are fiercely protected, bread-making is a slow art. Doughs are left to ferment for 12 to 48 hours, allowing natural enzymes and bacteria to partially pre-digest the gluten and reduce compounds that trigger digestive discomfort. Flours are typically higher quality, with fewer additives and more attention to nutrient retention.

"A properly fermented sourdough or baguette is a completely different food to a supermarket sandwich loaf," Dr Vincent explained.
 

"The slow process transforms the structure of the bread, so your body treats it very differently."
 

Time to rethink your loaf
 

Dr Vincent said the solution for Australians isn't necessarily cutting out bread altogether, but choosing it wisely:

• Look for slow-fermented breads (like traditional sourdough) from reputable bakeries
• Avoid ultra-processed, packaged loaves with long ingredient lists
• Understand that not all gluten is created equal, the source and processing matter

"Bread should nourish us, not make us sick," Dr Vincent said.
 

"We've lost touch with how bread was meant to be made, and it's time we reclaimed it."
 

About Dr Vincent
 

Dr Vincent is Australia's leading health and wellness expert, clinical nutritionist, food scientist and antioxidant researcher. He is the founder of Renovatio, one of the country's fastest-growing health and wellness brands, known for its powerful antioxidant formulations derived from Australian apples. Products include supplements, skin care and pantry goods. With a PhD in food science and extensive experience in clinical nutrition, Dr Vincent is a passionate advocate for accessible, science- backed wellbeing. Through Renovatio, he is dedicated to helping people live longer, healthier and more vibrant lives by harnessing the power of nature and evidence-based innovation. He launched his skin care products in the US this year under the brand, Vincent. www.plusvincent.com

Visit: www.renovatio.com.au